|February 28, 2023


Hyderabadi biryani, originating in the kitchens of the Nizam of Hyderabad - combines elements from Mughal and Indian cooking styles. It's a dish that has become synonymous with this beautiful city, so much so that you will never see anyone say I'm hungry for some good chicken biryani because they always go for a plate of Hyderabadi biryani instead. 

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Biryani is one of the most cherished dishes in India. People come from around the world to taste the original flavor and texture found only in Hyderabad, famous for its unique Royal Hyderabadi Chicken Biryani. A biryani goes with dahi chutney and mirchi ka salan. Baghaar-e-baingan is a usual side dish, which includes onions, carrots, cucumbers, and lemons.

In the 1830s, during a period of chaos in India known as The Great Game, a man named Nizam-ul-Mulk Asaf Jah (I) came to power. He was an ambitious leader who wanted nothing less than to establish Hyderabad as the capital of India. With his son-in-law's help, he succeeded. With this success came the invention of new dishes, one example being chicken biryani, made from rice and meat stewed together with spices.

The origins of chicken biryani are unknown. Contradicting stories are there about its history, which originated actually from southern India, developed by Arab traders who passed it through during their voyages to South Asia many centuries ago. In medieval India, Pulao could have been army food; back then, armies made a chicken biryani instant pot meal with whatever meat they had.

Alcoeats provide a wide range of authentic spices used in making chicken biryani. Spice up your dining experience with the exceptional flavor of Alcoeats' Biryani Masala.

How To Make Hyderabadi Chicken Biryani

Hyderabadi biryani is a traditional dish made in Hyderabad. It combines different types of rice and raw chicken, which are steamed until they are soft and flavorful. Usually, biryani dishes take hours to cook while you stand over them carefully.


The authentic Hyderabadi Biryani begins with a 'kutcha' (uncooked) rice, raw mutton, and different spices, cooked together in an earthenware pot called a 'handi. It combines both Indian (Hyderabadi) and Pakistani (Mughlai) cuisine.
Print Recipe
  • Serves - 4
  • Preparation Time - 35 Minutes
  • Cooking Time - 40 Minutes



  • 500 gms- Chicken Pieces
  • 6-7- Black Peppercorns
  • 4- Cloves
  • 2- Cinnamon sticks
  • 3- Cardamom Pods
  • 2- Star Anise
  • ½ tsp- Cumin Seeds
  • ½ cup- Yogurt
  • 1 tsp- Lemon Juice
  • 1 tsp- Ginger Garlic Paste
  • 1 tsp- Alcoeats Red Chili Powder
  • ½ Tsp- Alcoeats Turmeric Powder
  • 1 tbsp- Biryani Masala
  • Salt- To Taste
  • ½ cup- Coriander Leaves
  • ½ cup- Mint Leaves


  • 2 - Chopped Onions
  • 2- Chopped Green Chilies
  • 2 cups- Long Grain Basmati Rice
  • 3- Bay Leaves
  • 3 cups- Water
  • ½ cup- Milk
  • ½ tsp- Saffron Strands
  • ½ cup- Ghee


  • Grind black peppercorn, cloves, cardamom, cinnamon, star anise, and cumin seeds into a fine powder. Chop mint and coriander finely.
  • Add dried spices, chopped fresh herbs, and other marinating ingredients to a large mixing bowl. Place the chicken pieces inside and toss them until they are fully coated. Cover the bowl with plastic wrap before storing it in the fridge for at least two hours.
  • Wash the rice well. Put some water, along with two bay leaves and a cup of rice in a pan to boil. Reduce the heat when it starts boiling, cover, and let cook for five minutes or until only half cooked. Drain and set aside. Fill an empty bowl with warm milk mixed in with some saffron which should be stirred before setting it apart from other ingredients while they are cooking.
  • Add ghee to a large pot with a tight-fitting lid or pressure cooker, heating it over medium-high flame. Stir in onions until they're golden brown for about 10 minutes; drain them on a paper towel when they are done cooking. Then switch the flame to low and add bay leaves, and chilies, and stir for about 3 minutes before removing one tablespoon of ghee from the pot; reserve this for use later on.
  • Add the chicken with marinade to the pot and cook for two minutes on each side until no longer pink. Place rice in the bottom of the pan, then layer fried onion, and drizzle ghee mixed with saffron milk before sealing the lid and adjusting the flame to high heat for eight to ten minutes. Reduce heat and continue cooking for five more minutes.
  • Turn off the flame and let it stand covered for about 15 minutes. Garnish with mint and coriander leaves on top before serving. Your chicken biryani instant pot is ready.

Summing Up on Hyderabadi Chicken Biryani

When cooking chicken dum biryani, one can feel the way it fills up a room with its fragrant aroma. It smells so good when tempered with melted butter and saffron. The chicken has been cooked just right until it melts in your mouth. Well spiced and perfect.

Alcoeats Masala is perfect for making many different varieties of Chicken Biryani, including chicken tikka biryani, chicken 65 biryani, butter chicken biryani, tandoori chicken biryani, and boneless chicken biryani among others. Try your favorite version of chicken biryani with Alcoeats.


How do I get the best chicken biryani near me?
How is the chicken biryani Tamil version made?
Which country invented biryani?
Who invented biryani?
What makes Hyderabadi biryani so great?

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